GMA Recipe: Mario Batali's Grilled Vegetable Salad Capri-Style

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Mario Batali's Grilled Vegetable Salad Capri-Style
From chef and author Mario Batali
Friday, May 23, 2008

This is a typical Italian way of preparing vegetables, but Mario first had it in a little restaurant called La Capannina on the Isle of Capri, and so he thinks of it as Capri-style. The vegetables listed here are merely guidelines. As always, the fresher and more seasonal, the better.

Mario Batali's Grilled Vegetable Salad Capri-Style

Ingredients

1/4 cup red wine vinegar

3 garlic cloves, minced

1 teaspoon dried oregano, crumbled

1 teaspoon ground cumin

1 teaspoon Colman's dry mustard

1 teaspoon hot red pepper flakes

1/2 cup extra-virgin olive oil

Grated zest and juice of 1 orange

2 small Asian or Italian eggplants

2 red bell peppers

2 yellow bell peppers

12 baby zucchini with flowers or 4 small zucchini

2 medium red onions

6 scallions

12 spears pencil asparagus

Kosher salt

12 fresh basil leaves, cut into chiffonade (thin slivers)

Directions

Preheat a gas grill or prepare a fire in a charcoal grill.

In a small bowl, whisk together the vinegar, garlic, oregano, cumin, mustard, pepper flakes, olive oil, and orange juice (reserve the zest for garnish). Set aside.

Cut the eggplant into 1/2-inch-thick slices. Cut the peppers into quarters and remove the cores and seeds. If using baby zucchini, remove the blossoms and set aside; cut the zucchini lengthwise in half. If using small zucchini, cut lengthwise into 1/4-inch-thick slices (discard the first and last slice from each). Cut the onions into 1/4-inch-thick rounds. Trim the scallions. Snap off the tough bottom parts of the asparagus stalks.

Place the vegetables on two large baking sheets. Brush lightly with some of the marinade and season lightly with salt. Place on the grill over medium-high to high heat (you will probably have to cook the vegetables in batches) and cook, turning once or twice, until tender and slightly charred on both sides: the eggplant will take about 8 to 10 minutes, the peppers 10 to 12 minutes, the zucchini 6 to 8 minutes, the onions and scallions 4 to 6 minutes,and the asparagus 5 to 7 minutes. Remove each vegetable from the grill as it is done and return to the baking sheets.

Cut the peppers into 1/2-inch-wide strips. Arrange the vegetables decoratively on a large serving platter and drizzle with the remaining marinade. Sprinkle with the orange zest, the zucchini blossoms if you have them, and the basil. Serve warm or at room temperature.

Serves 6

Recipe copyright 2008, Mario Batali, "Italian Grill"